Photo credit: @julesdwit.
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(© Melissa Hamilton)
Gabrielle Hamilton, chef/owner of Prune; Marcus Samuelsson, chef/owner of Red Rooster; and Andrew Carmellini chef/owner of The Dutch and Locanda Verde, talk about what it takes to open a restaurant in New York and make it successful.
None of the comments above is relevant to the actual interview. Instead they proceed from preset agendas, as if the commenters were just waiting to pounce and didn't need to listen to the segment. Why is real interest in what is being said no longer a given when commenting on a web story/post?
Here's the answer: it takes a corporation.
When we read about the millions of dollars needed to be raised by "restaurant groups," and how restaurants are being formulated by profit and trend, it makes us steer clear of said groups. While the smaller places are more rare, we seek them out by both choice and necessity.
what a pretentious bunch.
I read that Gabrielle claimed she would be f#*ked once Ned Baldwin left. I believe he left, how's she doing without him?
as much as i love Prune, let's not forget that Casanis was already on that block when i moved there in 1993 and blazed the trail on what was a very sweet and sleepy street...
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Leonard Lopate hosts the conversation New Yorkers turn to each afternoon for insight into contemporary art, theater, and literature, plus expert tips about the ever-important lunchtime topic: food.
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